aqueous enzymatic extraction of peanut oil and protein hydrolysates

  • aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein

    The aqueous enzymatic extraction method was used to extract oil and protein hydrolysates from peanut. First, alkaline protease was chosen after screening of different enzyme preparations, and then by using single-factor test and orthogonal test the process parameters were optimized.

  • aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein

    The aqueous enzymatic process of simultaneously preparing oil and protein hydrolysates from peanut was investigated. The optimum parameters for hydrolysis using Alcalase 2.4L were established by...

  • aqueous enzymatic extraction of oil and protein

    Aqueous Enzymatic Extraction of Oil and Protein

    Aqueous enzymatic extraction (AEE) is a safe and efficient vegetable-oil extraction process that may also result in edible protein hydrolysates. In this study, an AEE process was developed to...

  • aqueous enzymatic extraction of peanut protein and oil——on

    Aqueous Enzymatic Extraction of Peanut Protein and Oil——On

    The aqueous enzymatic process of simultaneously preparing oil and peanut protein hydrolysates from peanut was introduced in this article. The selection of protease, the enzyme concentration, the degree of hydrolysis ( DH ) for protein, the ways to decrease the stability of the O/W emulsion by heating and adding salt, and the method of partly breaking the emulsion were investigated.

  • (pdf) aqueous enzymatic extraction of oil and protein

    (PDF) Aqueous Enzymatic Extraction of Oil and Protein

    Jiang LH, Hua D, Wang Z, Xu SY (2010) Aqueous enzymatic extraction of peanut oil and protein hydrolysates. Food Bioprod thawing method has been used in an attempt to break the Process 88:233–238 emulsions formed during aqueous extraction of oils by 13.

  • aqueous enzymatic extraction of oil and protein

    Aqueous Enzymatic Extraction of Oil and Protein

    To evaluate the effects of the roasting process on the extraction yield and oil quality, peanut seeds were roasted at different temperatures (130–220 °C) for 20 min prior to the aqueous extraction of both oil and protein hydrolysates with Alcalase 2.4 L. Roasting temperatures did not significantly affect the yields of free oil, whereas the temperature of 220 °C led to a reduced recovery of protein hydrolysates.

  • aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein hydrolysates. The aqueous enzymatic process of simultaneously preparing oil and protein hydrolysates from peanut was investigated. The optimum parameters for hydrolysis using Alcalase 2.4L were established by the single-factor and orthogonal test.

  • aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein

    Aqueous enzymatic extraction of peanut oil and protein hydrolysates. Author links open overlay panel Lihua Jiang Di Hua Zhang Wang Shiying Xu

  • aqueous enzymatic extraction of oil and protein

    Aqueous Enzymatic Extraction of Oil and Protein

    To evaluate the effects of the roasting process on the extraction yield and oil quality, peanut seeds were roasted at different temperatures (130–220 °C) for 20 min prior to the aqueous extraction of both oil and protein hydrolysates with Alcalase 2.4 L. Roasting temperatures did not significantly affect the yields of free oil, whereas the temperature of 220 °C led to a reduced recovery of protein hydrolysates.

  • aqueous enzymatic extraction of peanut protein and oil——on

    Aqueous Enzymatic Extraction of Peanut Protein and Oil——On

    The aqueous enzymatic process of simultaneously preparing oil and peanut protein hydrolysates from peanut was introduced in this article. The selection of protease, the enzyme concentration, the degree of hydrolysis ( DH ) for protein, the ways to decrease the stability of the O/W emulsion by heating and adding salt, and the method of partly breaking the emulsion were investigated.

  • study on aqueous enzymatic synchronous extraction of

    Study on Aqueous Enzymatic Synchronous Extraction of

    Study on synchronous extracting peanut protein and peanut oilfrom cold pressed peanut cake by aqueous enzymatic hydrolysis1.1 Study on the basic characteristics of cold-pressing process of peanutDuring the processes of cold pressing on the whole peanut kernels and the brokenones, many relative factors, such as oil yielding pressure, oil yielding strain, and oilyielding efficiency, stress-strain relations and actual compress ratio, etc., were studied.Two empirical formulas were set up to

  • aqueous and enzymatic extraction of oil and protein from

    Aqueous and Enzymatic Extraction of Oil and Protein from

    Aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) are environmentally friendly strategies that enable the simultaneous extraction of oil, protein, and carbohydrate from many oil-bearing materials without the use of flammable and neurotoxic hexane [ 17, 18 ].

  • simultaneous recovery of protein and oil from raw peanuts

    SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS

    SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEM Hongshun Yang, Yu Li, Shuai Wang, Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds, Journal of the American Oil M. N. Gupta, Enzyme-assisted aqueous extraction of peanut oil, Journal of the American Oil Chemists

  • aqueous enzymatic extraction of buriti () oil: yield and

    Aqueous Enzymatic Extraction of Buriti () Oil: Yield and

    used a blend of enzymes (cellulase, pectinase, and proteinase) for enzymatic aqueous extraction of oil from pumpkin seeds and reported that the total phenolic compounds extracted by this method (128.8 µg GAE.g-1 oil) were higher than through soxhlet extraction (73.3 µg GAE.g-1 oil).

  • cn1555714a - technology of extracting oil and hydrolyzed

    CN1555714A - Technology of extracting oil and hydrolyzed

    An aqueous enzymatic process to extract oil from the peanut protein hydrolyzate, characterized in that the peanuts after drying off red, dry-crushing it with alkaline extraction, followed by reaction with a single alkaline protease enzyme, enzymatic end enzymolysis after centrifugation, the resulting residue after the cream from the caustic extract obtained by centrifugation EC were combined, the combined use of cream to freeze - thawing method of obtaining the free oil demulsification

  • optimization of aqueous enzymatic extraction of oil from

    Optimization of aqueous enzymatic extraction of oil from

    Aqueous enzymatic extraction conditions of oil from shrimp processing by-products were optimized by RSM. On the basis of the experimental results of CCD ( Table 1) and regression analysis, a second-order polynomial equation was established to estimate the relationship between the oil extraction yield and variables.

  • simultaneous recovery of protein and oil from raw peanuts

    SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS

    SIMULTANEOUS RECOVERY OF PROTEIN AND OIL FROM RAW PEANUTS IN AN AQUEOUS SYSTEM Hongshun Yang, Yu Li, Shuai Wang, Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Roasted Peanut Seeds, Journal of the American Oil M. N. Gupta, Enzyme-assisted aqueous extraction of peanut oil, Journal of the American Oil Chemists

  • aqueous and enzymatic extraction of oil and protein from

    Aqueous and Enzymatic Extraction of Oil and Protein from

    Increased use of enzyme (0.85%) in the EAEP resulted in higher oil (50%) and protein (75%) extraction yields in a shorter reaction time (1 h), compared with the AEP at the same reaction time (41.6% oil and 70% protein extraction).

  • aqueous enzymatic extraction of buriti (mauritia flexuosa

    Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa

    Enzymatic aqueous extraction led to good buriti oil extraction results, with higher or equivalent yields compared to pressing extraction, but less than solvent extraction. Among the studied enzymes, the cellulase presented the best extraction yield.

  • aqueous extraction of oil and protein from soybeans with

    aqueous extraction of oil and protein from soybeans with

    The aqueous enzymatic extraction method was used to extract oil and protein hydrolysates from peanut. First, alkaline protease was chosen after screening of different enzyme preparations, and then by using single-factor test and orthogonal test the process parameters were optimized.

  • establishment of an aqueous method for extracting soybean

    Establishment of an aqueous method for extracting soybean

    An advanced aqueous extraction of soybean oil assisted by adding free oil was established in this study, which recovered 81% of the oil from soybeans with 20.73% crude oil content and produced a de-oiled residue with 4.7% residual oil.

  • rapid salt‐assisted microwave demulsification of oil‐rich

    Rapid Salt‐Assisted Microwave Demulsification of Oil‐Rich

    Aqueous enzymatic extraction (AEE) is an environmentally friendly edible‐oil‐extraction process that can also provide edible protein. However, the AEE process may form a stable emulsion in most cases, which seriously limits the large‐scale industry applications for producing vegetable oils.

  • enzymatic demulsification of the oil‐rich emulsion

    Enzymatic Demulsification of the Oil‐Rich Emulsion

    The optimal conditions which produced a free oil yield of ~94 % were: 1:1 water‐to‐emulsion ratio, enzyme concentration of 1,600 IU/g of emulsion and 70 min hydrolysis time at 50 °C. We found that these conditions resulted in a positive relationship ( R 2 = 0.9671) between free oil yield and the degree of protein hydrolysis.

  • aqueous enzymatic extraction of buriti () oil: yield and

    Aqueous Enzymatic Extraction of Buriti () Oil: Yield and

    used a blend of enzymes (cellulase, pectinase, and proteinase) for enzymatic aqueous extraction of oil from pumpkin seeds and reported that the total phenolic compounds extracted by this method (128.8 µg GAE.g-1 oil) were higher than through soxhlet extraction (73.3 µg GAE.g-1 oil).

  • extraction peanut oil extraction peanut oil

    extraction peanut oil extraction peanut oil

    Aqueous enzymatic extraction of peanut oil and protein The aqueous enzymatic extraction method was used to extract oil and protein hydrolysates from peanut. First, alkaline protease was chosen after screening of different enzyme preparations, and then by using single-factor test and orthogonal test the process parameters were optimized.

  • aqueous extraction of oil and protein from soybeans with

    aqueous extraction of oil and protein from soybeans with

    The aqueous enzymatic extraction method was used to extract oil and protein hydrolysates from peanut. First, alkaline protease was chosen after screening of different enzyme preparations, and then by using single-factor test and orthogonal test the process parameters were optimized.

  • establishment of an aqueous method for extracting soybean

    Establishment of an aqueous method for extracting soybean

    An advanced aqueous extraction of soybean oil assisted by adding free oil was established in this study, which recovered 81% of the oil from soybeans with 20.73% crude oil content and produced a de-oiled residue with 4.7% residual oil.

  • aqueous enzymatic extraction of buriti (mauritia flexuosa

    Aqueous Enzymatic Extraction of Buriti (Mauritia Flexuosa

    Enzymatic aqueous extraction employs enzymes that hydrolyze and break cell walls of the material, making the structure more permeable and further exposing the oil com-ponent [28Kumar SPJ, Prasad SR, Banerjee R, Agarwal DK, Kulkarni KS, Ramesh KV. Green solvents and technologies for oil extraction from oilseeds.

  • aqueous enzyme assisted oil extraction from oilseeds and

    Aqueous enzyme assisted oil extraction from oilseeds and

    Regulatory, safety, and environmental issues have prompted the development of aqueous enzymatic extraction (AEE) for extracting components from oil-bearing materials. The emulsion resulting from AEE requires de-emulsification to separate the oil; when enzymes are used for this purpose, the method is known as aqueous enzymatic emulsion de-emulsification (AEED).

  • using short‐wave infrared radiation to improve aqueous

    Using Short‐Wave Infrared Radiation to Improve Aqueous

    In order to improve the enzyme‐assisted aqueous extraction process (EAEP) of peanut oil, short‐wave infrared radiation (SIR) to roast peanuts before the extraction process is used. SEM and TEM are employed to evaluate the roasting effects on cotyledon microstructure.

  • aqueous enzymatic extraction of oil from microwave

    Aqueous Enzymatic Extraction of Oil from Microwave

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  • some physico-chemical properties of moringa oleifera oil

    Some physico-chemical properties of Moringa oleifera oil

    Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods S.M. Abdulkarim a, K. Long b, O.M. Lai a, S.K.S. Muhammad c, H.M. Ghazali a,* a Department of Biotechnology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia b Biotechnology Division, Malaysian Agricultural Research and Development Institute, P.O. Box 12301

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